With a few fresh ingredients, pantry staples, and leftover turkey, this soup is loaded with flavor, is naturally gluten-free, and comes together super fast. Don’t miss the toasted tortilla strips which are both stirred into the soup and sprinkled on top for crunch.
2020 has been strange in countless ways, and it seems unlikely that this week looks for you the way it has in years past. No matter what your week looks like, I sincerely hope it includes a chance to treat yourself kindly. Whether that means curling up on the couch for a movie and a pizza, planning a smaller meal (maybe even sheet pan-style; I always think this version looks delicious), or going all out on the turkey and sides just for the heck of it, we’re sending you cozy holiday thoughts this week.
And if your holiday plans do include turkey, and therefore turkey leftovers, I have ideas. Because what good is a month worth of Thanksgiving recipes without some ideas for the leftovers.
My second turkey leftover recipe (the first was Curried Turkey Salad in case that’s more your leftover speed) this year is Tex Mex and can be loaded with toppings. It’s perfect for warming those cold winter fingers and making use of not only leftover turkey, but also onions, carrots, and celery (or any combination of those) that you might also have left from the holiday meal. If you’re really planning ahead, just chop some extra while you’re preparing stuffing!
Here’s how to make this cozy, flavorful soup.
Ingredients
- Leftover Roasted Turkey – Use dark meat, light meat, or a combination. You can, of course, also use leftover cooked chicken.
- Tortillas – You will not regret a minute you spend making crispy tortilla strips to round out this recipe. Some go in the bottom of the bowl and sort of melt into the soup while others are sprinkled on top for crunch in every bite. I love these so much that I wrote an entire post on it. Corn or flour tortillas work just fine (be sure to use gluten-free tortilla chips if needed).
- Chopped Onion, Carrots, Celery, and Garlic – I chose these vegetables (often called mirepoix) for the soup because they are common vegetables that you might chop up for a holiday meal. If you’re planning ahead, you can chop an extra portion while cooking for the holiday and they’ll be ready to go when you want to make the soup. If you don’t have those vegetables leftover, you just use onion or even use a combination of chopped onion and bell peppers.
- Tomato Paste and Diced Tomatoes – These give the soup a flavorful tomato base. Tomato paste thickens the broth and diced tomatoes add texture. Look for fire-roasted diced tomatoes – they add a great smoky flavor.
- Chili Powder, Ground Cumin, Paprika, Dried Oregano – Classic spice blend for Tex Mex meals. Be sure to use chili powder, not cayenne pepper (which is much spicier).
- Chicken or Turkey Stock – Store-bought is fine, but Homemade Turkey Stock would be great here.
- Black Beans – I like the Tex Mex vibe and added protein that comes from adding black beans to this soup, but feel free to skip them if you prefer a lighter soup, use a different type of bean, or try it with frozen corn.
Toppings for Tortilla Soup
Pick your favorites, but here are just a few ideas:
- Chopped Avocados
- Sour Cream
- Shredded Cheddar Cheese (or Mexican blend)
- Cilantro or Chopped Green Onions
- Thinly Sliced Jalapeños
- Salsa
- Diced Red Onions
My Complete Thanksgiving Menu
- Simple Roasted Turkey
- Bacon Wrapped Dates with Brie and Balsamic Honey (to serve as an appetizer)
- 1-Hour Light and Buttery Dinner Rolls
- Make-Ahead Mashed Potatoes
- Turkey Gravy with White Wine and Sage
- Homemade Green Bean Casserole
- Focaccia and Bacon Stuffing
- Creamy Butternut Squash and Spinach Casserole
- Cranberry Sauce (from Simply Recipes)
- Slow Cooker Pumpkin Cheesecake
Get more details and a complete Thanksgiving timeline here.
Favorite Tools
Leftover Turkey Tortilla Soup
Equipment
- Dutch Oven or Large Stockpot
Ingredients
- 4 Taco-Sized Flour or Corn Tortillas, sliced into thin strips
- 2 Tbsp Cooking Oil, divided
- 1/2 cup Onion, diced
- 1/2 cup Carrots, diced
- 1/2 cup Celery, diced
- 2 Tbsp Tomato Paste
- 2 cloves Garlic, chopped
- 2 tsp Chili Powder (not cayenne pepper)
- 2 tsp Ground Cumin
- 2 tsp Paprika
- 1 tsp Salt
- 1 tsp Dried Oregano
- 1 14.5 oz can Diced Tomatoes (look for fire-roasted tomatoes for the most flavor)
- 4 cups Low-Sodium Chicken or Turkey Stock
- 4 cups Leftover Roasted Turkey, finely chopped or shredded
- 1 14.5 oz can Black Beans, drained and rinsed
- 2 Limes, sliced into wedges
Optional Toppings:
- Chopped Avocados
- Sour Cream
- Shredded Cheddar Cheese (or Mexican blend)
- Cilantro or Chopped Green Onions
- Thinly Sliced Jalapeños
Instructions
- Make tortilla strips: Preheat oven to 350°F / 177°C. Spread sliced tortillas out in a single layer on a sheet pan. Drizzle 1 Tbsp cooking oil over tortillas and toss with your hands to coat. Bake until tortilla strips are deep golden brown and crisp, stirring every few minutes, 10 to 12 minutes total.
- While tortillas toast, heat a Dutch oven or large sauté pan over medium heat. Add 1 Tbsp cooking oil and then add onion, carrots, and celery. Saute until vegetables are soft, 10 to 12 minutes.
- Add tomato paste, garlic, chili powder, cumin, paprika, salt, and oregano and saute until fragrant for 1 minute.
- Pour in diced tomatoes (including liquid), chicken stock, leftover turkey, and beans. Bring to a simmer and simmer gently, for about 10 minutes to let the flavors come together.
- Squeeze about half the lime wedges into the soup. Taste and season with some more salt and black pepper, if needed.
- To serve, place a small handful of crispy tortilla strips in the bottom of soup bowls. Ladle soup over top. Finish bowls of soup with remaining tortilla strips and any optional toppings. Enjoy!
Notes
Nutrition
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